Beautiful Butterfly Cake PREP: 15 min. TOTAL: 30 min. INGREDIENTS: • 1 pkg. (2-layer size) cake mix, any flavor • 1/3 cup raspberry jam • 12 Cookies • 1 tub (8 oz.) whipped topping, thawed • Assorted food colorings • 1 cup POST Fruity PEBBLES Cereal • Decorations, such as assorted ring-shaped hard candies and mini bite size chocolate sandwich cookies DIRECTIONS: PREPARE and bake cake batter as directed on pkg. for 2 (9-inch) round layers. Cool completely on wire racks. CUT layers crosswise in half. Spread 2 of the cake halves with jam; top with remaining 2 cake halves to form 2 stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the “butterfly’s body,” securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly’s wings. TINT remaining whipped topping with food coloring as desired. Spread onto cake stacks. Decorate body with tinted whipped topping, cereal, candies and mini cookies. Makes 16 servings.
Variation: For a refreshing citrus cake, prepare as directed using lemon cake mix and substituting orange marmalade for the raspberry jam. Nutrition Information Per Serving: 310 calories, 14g total fat, 4.5g saturated fat, 40mg cholesterol, 300mg sodium, 44g carbohydrate, less than 1g dietary fiber, 29g sugars, 3g protein, 2%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 6%DV iron. The FLINTSTONES and all related characters and elements are trademarks of ©Hanna-Barbera. (sO5)